Description
A unique Asian-inspired guacamole bursting with fresh, crisp veggies. Paired with sesame wonton crisps, this version takes chips and guac to a whole new level!
Ingredients
Scale
Guacamole
- 3 ripe avocados
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1/3 cup chopped onion
- ½ cup chopped red pepper
- ½ cup chopped cucumber
- 1 tablespoon rice wine vinegar
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon sriracha
- 1/4 cup chopped cilantro
- Salt to taste
Wonton Chips
- 26 wontons
- 1 teaspoon sesame oil
- 1 tablespoon honey or agave nectar
- 1 teaspoon sesame seeds
Instructions
- Make the wonton chips: Preheat the oven to 350 degrees. Take the stack of 26 wontons and slice them into quarters by making 2 diagonal cuts. Spread the triangles out on a large baking sheet. You may need to do this in 2-3 batches. In a small bowl, combine the sesame oil and honey. Using a basting brush, brush each wonton with the honey mixture. It works best if you lightly dab each triangle with the mixture while holding down the triangle with your finger. Only a quick dab is needed. No worries if you don’t cover the whole triangle. Sprinkle sesame seeds over the wonton pieces. Bake for 6-7 minutes until golden brown.
- Make the guacamole: While the wontons are baking, combine all guacamole ingredients in a bowl. Mix thoroughly until combined.
Notes
The guacamole will keep for up to 2 days in the refrigerator. Store in an airtight container. I usually place a piece of plastic wrap directly over the top of the guacamole before putting the top on the container.
